Development of Tomato Chips as a Healthy Snack

Looi, Hui Ying (2023) Development of Tomato Chips as a Healthy Snack. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Fruit and vegetable chips with good nutritional value and potential health advantages are in high demand worldwide. Tomatoes are a highly perishable fruit vegetable due to their high moisture content. In this study, tomatoes will be processed into chips by dehydrating them. Hence, this project aimed to (i) to develop tomato chips as healthy snacks, (ii) to optimize the temperature and time for tomato chips (iii) to evaluate the lycopene content in the tomato chips (iv) to determine the sensory acceptability of tomato chips. Three treatments of tomato chips are being analyzed: treatment 1: dried at 60°C for 8 hours; treatment 2: dried at 70°C for 7 hours; treatment 3: dried at 80°C for 6 hours. Proximate analysis, lycopene content, color, texture profile analysis and sensory evaluation was conducted. Three treatments showed a statistically significant decrease (p<0.05) in moisture content and crude protein from treatment 1 to treatment 3. Crude fat showed no significant difference (p<0.05) among three treatments. Crude fiber, ash, carbohydrates showed significant increase (p<0.05) from treatment 1 to treatment 3. Furthermore, treatment 2 and 3 showed to be darker in redness significantly (p<0.05) and have reduced hardness and fracturability significantly from treatment 1 to treatment 3 (p<0.05). In addition, treatment 2 showed significantly higher lycopene content (156.886±9.769 mg/kg), p<0.05 compared to treatment 1 and 3. In the sensory evaluation it was shown that the most preferred was treatment 2 which has the highest acceptability of 46.9% from 50 panelists. Therefore, tomato chips can be the one of the alternative preservation methods of tomatoes and provide healthy snacks for the public. Keywords: Tomato chips, vegetables snacks, healthy snacks, lycopene, tomato.